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The Ultimate Soft and Chewy Snickerdoodle Cookies

A stack of freshly baked, soft snickerdoodles cookies coated in cinnamon sugar on a white plate.
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Follow this easy recipe to make classic Snickerdoodles that stay soft and chewy for days, featuring the perfect crackled top and rich cinnamon sugar crust.

Ingredients

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  • 1 cup salted butter, softened
  • 1 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar for rolling
  • 3 tablespoons ground cinnamon for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 1/3 cups granulated sugar, and brown sugar until light and fluffy. This step incorporates air for a softer cookie.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. The cream of tartar is key for the signature tang and texture.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a shallow dish, combine the remaining 1/3 cup granulated sugar and the ground cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until fully coated.
  8. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 9 to 11 minutes. For the softest cookies, remove them when the edges are set but the centers still look slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set without drying out.

Notes

  • For the best chewy texture, slightly underbake the cookies. They will continue to cook on the hot pan after removal from the oven.
  • Do not substitute the cream of tartar; it reacts with the baking soda to give Snickerdoodles their characteristic texture and slight tang.
  • If you want a thicker cookie, chill the dough for 30 minutes before rolling and baking.

Nutrition

Find it online: https://chefsily.com/best-snickerdoodles-soft-chewy-recipe/